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Seafood Chowder




Source of Recipe


CD Kitchen


List of Ingredients




1 tbsp. vegetable oil
1 large onion, chopped
1/8 tsp. garlic powder OR 1 clove garlic, minced 1 can Campbell's(R)
Cream of Celery OR 98% Fat Free Cream of Celery Soup 1 can Campbell's(R)
Cream of Potato Soup 1 1/2 soup cans milk
1/4 tsp. dried dill weed, crushed
1/2 lb. medium fresh or thawed frozen shrimp, shelled and deveined
1 1/2 lb. fresh or thawed frozen firm white fish fillets, cut into 1" pieces*


Recipe



Chopped fresh parsley.HEAT oil in saucepot. Add onion and garlic and cook until tender.
ADD soups, milk and dill. Heat to a boil.
ADD shrimp and fish. Cook 5 min. over low heat or until done. Garnish with parsley.

Serves 4.When purchasing fresh fish look for fillets that are moist and firm and freshly cut, without any traces of drying or browning at the edges. The odor should be fresh and mild and not disagreeably strong. Use fresh fish within 2 days of purchase. If using frozen fish, remember to always thaw in the refrigerator.